Cauliflower Gone Nuts
Serves 2-4 | Cooking time 20 min
This is a simple curried cauliflower dish with additional walnuts and a versatile, mildish spice mix.
Ingredients / Spice Mix*
*can be substituted with a small handful of ready-made curry spice mix + a few additional spices to your liking
✧ 2 kaffir lime leaves (remove the leaf blades for easier grinding)
✧ 1 tsp unrefined whole cane sugar (Panela/Rapadura/Muscovado)
✧ 1 tsp coriander seeds
✧ 1 tsp dill seeds (or 0.5 tsp dried dill and a tiny pinch of caraway seeds)
✧ 1 tsp cumin/jeera
✧ 1 tsp (powdered) turmeric
✧ 1 tsp fenugreek
✧ 1 tsp onion powder
✧ 1 tsp granulated garlic
✧ 0.5 tsp (Ancho) chil(l)i powder
✧ 0.5 tsp powdered ginger
✧ 0.5 tsp black pepper
✧ 0.5 tsp fennel seeds
✧ 0.5 tsp (yellow) mustard seeds
✧ 0.25 tsp nutmeg
✧ 0.25 tsp cinnamon
✧ 0.25 tsp black cardamom
The Rest of the Ingredients
✧ 80-100 g/2.8-3.5 oz walnuts
✧ 1 tbsp ghee (or equal amount unsalted butter or sunflower oil)
✧ 300 g/10.6 oz/0.66 lb crumbled cauliflower (crush grain)
✧ 165 ml/0.7 cups coconut cream (or vegetable cream)
✧ 165 ml/0.7 cups water
✧ 1-2 tsp lime juice
✧ ~1 tsp salt (if using unsalted spice mix)
Instructions
1. Toast the spice mix for about 30 seconds in a dry skillet/frying pan on medium-high heat.
2. Grind the spices and walnuts with a spice grinder or hand mixer. (Note: the ground, oily walnuts stick easily to the blade/-s).
3. Mix the minced walnuts and crumbled cauliflower.
4. Melt or heat up the ghee/butter/sunflower oil in a pan and stir-fry the combined spice-nut mix and cauliflower on medium-high heat for 5-7 minutes until slightly browned.
5. Add the coconut cream, water, lime juice and salt and let simmer for 5-10 minutes until the cauliflower feels cooked/done but not soggy.
6. Garnish with e.g. dill and lime wedges and serve with rice.
Serves 2-4 | Cooking time 20 min
This is a simple curried cauliflower dish with additional walnuts and a versatile, mildish spice mix.
Ingredients / Spice Mix*
*can be substituted with a small handful of ready-made curry spice mix + a few additional spices to your liking
✧ 2 kaffir lime leaves (remove the leaf blades for easier grinding)
✧ 1 tsp unrefined whole cane sugar (Panela/Rapadura/Muscovado)
✧ 1 tsp coriander seeds
✧ 1 tsp dill seeds (or 0.5 tsp dried dill and a tiny pinch of caraway seeds)
✧ 1 tsp cumin/jeera
✧ 1 tsp (powdered) turmeric
✧ 1 tsp fenugreek
✧ 1 tsp onion powder
✧ 1 tsp granulated garlic
✧ 0.5 tsp (Ancho) chil(l)i powder
✧ 0.5 tsp powdered ginger
✧ 0.5 tsp black pepper
✧ 0.5 tsp fennel seeds
✧ 0.5 tsp (yellow) mustard seeds
✧ 0.25 tsp nutmeg
✧ 0.25 tsp cinnamon
✧ 0.25 tsp black cardamom
The Rest of the Ingredients
✧ 80-100 g/2.8-3.5 oz walnuts
✧ 1 tbsp ghee (or equal amount unsalted butter or sunflower oil)
✧ 300 g/10.6 oz/0.66 lb crumbled cauliflower (crush grain)
✧ 165 ml/0.7 cups coconut cream (or vegetable cream)
✧ 165 ml/0.7 cups water
✧ 1-2 tsp lime juice
✧ ~1 tsp salt (if using unsalted spice mix)
Instructions
1. Toast the spice mix for about 30 seconds in a dry skillet/frying pan on medium-high heat.
2. Grind the spices and walnuts with a spice grinder or hand mixer. (Note: the ground, oily walnuts stick easily to the blade/-s).
3. Mix the minced walnuts and crumbled cauliflower.
4. Melt or heat up the ghee/butter/sunflower oil in a pan and stir-fry the combined spice-nut mix and cauliflower on medium-high heat for 5-7 minutes until slightly browned.
5. Add the coconut cream, water, lime juice and salt and let simmer for 5-10 minutes until the cauliflower feels cooked/done but not soggy.
6. Garnish with e.g. dill and lime wedges and serve with rice.